As a purée to accompany cold chicken.
Cook the peppers on the grill or in the oven until tender; remove the skin; purée in a food processor or blender with a spoonful of mayonnaise.

Red pepper purée to accompany fried fish
Roast in the oven; remove the skin and seeds; purée in a blender; whisk in some olive oïl.

Sweet pepper chutney
Peel 1 red pepper and 1 yellow pepper and chop into even dice. Finely chop 1 onion. Sauté everything in 3 tbsp. olive oil. Add 3 tbsp. aged wine vinegar and 1/3 cup sugar. Cook 10 minutes longer. Season to taste.

Do you like stuffed peppers?
Stuffed with rice, cooked slowly in a tomato sauce, stuffed peppers are beloved worldwide.
 

Greece - rice and lamb stuffing
Romania - rice and fennel stuffing, covered in sour cream or cream cheese and paprika.
Middle East - rice, lamb, raisins, pine nuts and mint.

Using a paring knife, cut all around the stem. By pulling on it, you will remove almost all the seeds.

Do you find peppers hard to digest? To get around this little problem, simply wash and blanch the peppers – or better yet, roast them over a flame or in the oven so that the peels slip off easily. Remove the seeds as well! Now try them again, without the skin and seeds.
 

Oven roasted, boiled, sautéed, etc.

Hurray for barbecues!
Peel the peppers, remove the stems and quarter them. Coat with olive oil; season with salt and pepper. Grill for 2 minutes on each side. If necessary, continue cooking on the side of the grill to prevent them from blackening too much.
 

Choose a firm pepper. Its skin should be smooth, shiny and unblemished, and the stem an attractive green.

Be aware that when a pepper is very plump the flesh is thicker, but it holds up better on the barbecue.
 

Store in a cool dark place. Peppers will keep easily for more than a week, unwrapped, in the vegetable crisper. Plastic bags will make them rot.

They can be frozen if blanched first.